Effects of osmotic pretreatment and frying conditions on quality and storage stability of vacuum‐fried pumpkin chips-Reference-Cited by-同舟云学术

Effects of osmotic pretreatment and frying conditions on quality and storage stability of vacuum‐fried pumpkin chips

Published:2019-05-23 Issue:10 Volume:54 Page:2963-2972
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Piyalungka Pattaraporn¹,Sadiq Muhammad Bilal²,Assavarachan Rittichai³,Nguyen Loc Thai¹^ORCID

Affiliation:

1. Department of Food, Agriculture and Bioresources School of Environment, Resources and Development Asian Institute of Technology 58 Moo 9, Km. 42, Paholyothin Highway Klong Luang Pathumthani 12120 Thailand

2. Department of Biological Sciences Forman Christian College (A Chartered University) Lahore 54600 Pakistan

3. Faculty of Engineering and Agro‐Industry Maejo University Sansai Chiang Mai 50290 Thailand

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14209

Reference53 articles.

1. Effect of Packaging and Storage Temperature on the Shelf Life of Crisps from four Kenyan Potato Cultivars

2. Application of HPLC coupled with DAD, APcI-MS and NMR to the analysis of lutein and zeaxanthin stereoisomers in thermally processed vegetables

3. Effects of type of packaging material on physicochemical and sensory characteristics of deep-fat-fried banana chips

4. Vacuum frying process of gilthead sea bream (Sparus aurata) fillets

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